Best Tea House Québec Near Me

4worldlovers:
Our bubble teas with black tea and milk offer the perfect balance of sweetness. When ordering, you can decide to add ice to your bubble tea or not. You can also adjust the sugar level to your taste. All our black teas with milk are served with delicious tapioca pearls.


Our bubble teas with green tea and real fruit juice offer a fun and refreshing beverage. When ordering, you can adjust the sugar level to your taste. All our green teas are served with our authentic coconut jelly.


Our Specialties are not only unique, and colourful, but they can also bring some extra fun to your day!

4worldlovers: What is the difference between white / yellow / green / oolong / black tea and pu-erh Tea?


The Tea plant (technical name Camellia Sinensis) is used to produce all types of tea. The difference between the types of tea is due to the different processing steps and methods that are used:


Mariage Frères was the first to bring white tea across the frontier, introducing it to the French. It is harvested before the tea plant’s leaves open fully, when the young buds are still covered by fine white hairs, hence the name “white” tea.


White tea is minimally processed, involving only the harvesting, withering, and drying the leaves. The buds and unfurled leaves from the newest growth on the tea plant are hand picked and withered for 72 hours in direct sunlight or in a room with a controlled climate. They are then dried to prevent oxidation from occurring. This minimal processing and low oxidation results in some of the most delicate and freshest tea available.


Yellow tea has been a Chinese speciality since the sixteenth century. The process for making yellow tea is similar to that of green tea: with the added steps of storing and steaming the tea. The leaves are placed in storage once the oxidation process has been halted, and the phenol they contain automatically oxidises at a slow rate for a brief period before the tea is heated fully to denature the oxidising enzymes. This gives the leaves a slightly yellow colouring during the drying process. Yellow tea and its liquor have a mild, savoury bouquet. This is a far more mellow taste than is found in most green teas and the process removes the characteristic grassy smell of green tea. These teas can be difficult to find and Thé ou Café? is continuously sourcing yellow teas to offer in our boutique.


For green tea, the tea leaves are harvested from the tea plant and are then quickly heated so the activity of fresh enzymes and the oxidation of polyphenols in the fresh leaves are stopped. This can be done by pan firing or steaming. Generally speaking, pan-firing is typical of many Chinese green teas and steaming is typical of teas like Sencha. The heating process is a key determinant in the tea’s flavour, aroma and colour.


Before drying they are rolled: green tea leaves are not allowed to oxidise after rolling, which is why they remain light colour and flavour. After this they are dried to prevent too much oxidation from occurring that would turn the green leaves brown and alter their fresh-picked flavour. The moisture content of the green tea leaves should be 4% once all these processes are complete.


Oolong tea falls between green tea and black tea and is often described as a partially oxidised tea. The flavour of oolongs may lean more toward a fresh green tea (less oxidised) and others toward a malty black tea (more oxidised).


After being picked the tea is spread on a flat surface and exposed to the sun for about an hour. Afterwards they are gathered and placed on drying racks in an air-conditioned drying house. At this stage of the tea production the leaves are shaken every hour so that the edges of the tea leaves bruise and oxidise. The tea leaves will lose approximately 20% of their moisture content during step in producing oolong tea. They also begin to turn brown due to the oxidation process.


To halt the oxidation the tea is pan-roasted. The decision of when to roast the leaves depends on the objectives of the tea master. Oxidation levels in oolong can vary greatly between 8% to 80%. The next step after pan-roasting is to roll the tea leaves


Oolong teas are traditionally rolled, twisted or curled into tight balls or thin strands. This is an important aspect of oolong processing that alters the appearance, colour and aroma of the final tea leaves. Depending on how and when the leaves are rolled, the entire direction of the tea’s final flavour can subtly alter.